Viking VEDO127SS, VEDO1272BK manual Oven Settings and Functions, Convection Roast, Convection Broil

Product Controls

Oven Settings and Functions

SELF OFF			TruConvec™
CLEAN	BAKE
LOW	TRU		The rear		element			only
	CONVEC
BROIL			operates		at	full	power.
MED	CONV.
BROIL			There	is	no	direct		heat
	BAKE
HI	CONV.
BROIL CONV.	ROAST		from the bottom or top
BROIL
			elements. The motorized
			fan in the rear of the
			oven circulates air in the
			oven	cavity		for		even
			heating. Use this setting
			for foods that				require
			gentle	cooking			such as
		TruConvec TM
			pastries,		souffles,			yeast
	breads, quick breads and cakes. Breads, cookies, and other
	baked goods come out evenly textured with golden crusts. No
	special bakeware is required. Use this function for single rack
	baking, multiple rack baking, roasting, and preparation of
	complete meals. This setting is also recommended when
	baking large quantities of baked goods at one time.

Oven Settings and Functions

Convection Roast*					SELF OFF
					CLEAN		BAKE
The convection element					LOW		TRU
							CONVEC
runs	in conjuction		with		BROIL
					MED		CONV.
the inner and outer broil					BROIL
							BAKE
					HI		CONV.
elements.The reversible					BROIL	CONV.	ROAST
						BROIL
convection fan runs at a
higher speed		in	each
direction.This transfer of
heat	(mainly	from	the
convection		element)
seals moisture inside of
large	roasts.	A	time
				convection roast
savings is gained			over

existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.

Product Controls

SELF OFF			Convection Bake
CLEAN	BAKE
LOW	TRU		The	bottom element
BROIL	CONVEC
MED	CONV.		operates at full power,
BROIL	BAKE		and	the	top	broil
HI	CONV.
BROIL CONV.	ROAST		element operates				at
BROIL
			supplemental power.
			The	heated		air	is
			circulated		by		the
			motorized		fan	in	the
			rear	of	the	oven
			providing a more even
			heat distribution. This
		convection bake

even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple racks – a feature not possible in a standard oven. When roasting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting.

Convection Broil*						SELF OFF
The	top	element				CLEAN
						LOW
operates at full power.						BROIL
						MED
This	function is		exactly			BROIL
						HI
the	same	as	regular
						BROIL	CONV.
							BROIL
broiling		with		the
additional benefit of air
circulation		by		the
motorized		fan	in	the
rear of the oven. Smoke
is reduced		since		the
airflow also reduces
					convection broil
peak	temperatures			on

the food. Use this setting for broiling thick cuts of meats.

*This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

BAKE

TRU

CONVEC

CONV.

BAKE

CONV.

ROAST

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